Monday, November 17, 2008

Fruit Flan

Seriously, im going all fruity! I've one bad news and one good news. Which one first?
Bad news first, remember i said that apple pie is an alternate way to get nutrient and satisfy your sweet tooth at the same time? Well, i just found out that cooked apples are dead apples. So, no nutrients will be absorbed. T.T
Guess that the only way is to eat fresh apples then..

The good news! This recipe REALLY is healthy! Fruits used are not cooked therefore, healthy cake!
Here goes..

Genoise Sponge
40g butter, melted
4 eggs
125g soft flour
125g sugar

Pastry Cream
250g milk
2 egg yolks
10g soft flour
60g sugar
15g custard powder
1 tsp vanilla essence

200g whiping cream
50g neutral glaze jelly
one mango
a few strawberries
2 kiwis

  1. Heat a pot of water to 80C (bain marie)
  2. Beat eggs and sugar in a bowl over the bain marie until mixture reaches 40 C.
  3. Remove bowl from bain marie and continue whisking until mixture doubles in volume.
  4. Fold in the flour.
  5. Gently incorporate the melted butter.
  6. Fill into cake mold and bake at 200 C for 20minutes.
  7. Unmold and allow sponge to cool.
Pastry Cream
  1. Boil the milk.
  2. Mix egg yolks, sugar, vanilla essence, soft flour and custard powder (cornstarch) in a mixing bowl.
  3. Incorporate boiling milk slowly into the egg yolk mixture.
  4. Pour mixture back into pan and stir continuously over medium heat until mixture thickens.
  5. Transfer mixture into a clean bowl and cover with plastic wrap. Allow to cool.
Assembling the cake
  1. Whip whipping cream till firm and light.
  2. Fold into cooled pastry cream to obtain Crème Princesse. (mixture must be firm and not runny)
  3. Slice genoise sponge into 2 equal discs.
  4. Moisten the first disc with syrup and spread with crème princess.
  5. Repeat with a second layer of disc.
  6. Decorate the top with fresh fruits. Glaze fruits with apricot/ neutral glaze.
You dont have to fold in the flour till well blended. Do not fold the flour for too long or the genoise may sink.
Make sure the the egg mixture does not cook! Water for bain marie shall not boil. Just simmering and make sure the bowl does not touch the water or it might cook the egg mixture.

Monday, November 10, 2008

Happy Birthday kids!

Did this quite some time ago. The frosting for dhamien is way too sweet but the one for sandra is just nice. sweet frosting, non-sweet but chocolatey cupcake.Nice balance.

Happy 1st Birthday Dhamien!

And......jeng jeng jeng....Selamat Hari Merdeka!!!my sis helped me in this...

sorry...colour is abit off. I have no idea why. I know, hey! you can't eat Malaysian Flag! It's against the law long as nobody knows! teehee..but hey! why am i posting it in blog then? That's simply because...nobody reads my blog! That's why! im such a genius =.='

Sunday, November 9, 2008

Im an E-shopaholic

okay! okay! i admit it. As much as i love baking, i love shopping too..I mean what kind of girl doesn't enjoy shopping (they're liars if they say they don't). It is indeed fun to shop but watch your purse.It'll drain away just like when you're drinking a glass of bubble tea shake in honeydew + vanilla..yummy..i especially love the one at my college. It's really refreshing when it was hot outside.

Anyway, back to topic, yes shopping...but why e shop? i mean you can't try them on right? can't really know if it fits. Well, shopping is still shopping. It's still very addictive.
The plus points are...
  1. you dont have to walk up and down the mall, everything is just at a click from your finger.
  2. There are hundreds and hundreds of eboutique available now.
  3. Some eboutique sells beautiful clothing at a very low price.
Now, you can even shop even on your lazy days!
I spent hundreds on eshopping. Blouse, dress, pants, skirt, coat, heels and the list goes on...

  1. 2- way flowy dress - RM20
  2. Brazil female jersey top - RM15
  3. Topshop knitted dress - RM50
  4. Key ng skirt - RM30
  5. RM55
  6. Blue Flowy Spagetthi Top - RM 20
  7. RM 32
  8. Cheongsam Top - RM 32
  9. Silver Gladiator Wedge - RM65
  10. Red Belt - RM22
  11. black leggings - RM20
  12. Free Bra - RM 30
  13. RM 18
  14. RM38
  15. RM57
  16. Black Pleated Skirt - RM25
  17. (The best thing EVER!!) RM55
  18. in black - RM39
  19. - RM40
  20. custom made charm bracelet - RM60

Banyak kan!!!!! mwahahaha..but im lovin' it and i do use all of them.not just keeping them in closet.

To serene : dont talk so much ah!!
So, the lesson shop online!

Friday, November 7, 2008

Tarte Alsacienne

Another fruit pastry? How much more healthier can i get! Tarte Alsacienne is also known for the famous apple tart.

Shortcrust pastry
100g butter
1 egg
200g soft flour
30g sugar

Baked Custard
5 eggs
500litre milk
100g sugar
1 tsp vanilla essence

5 apples, cut into about 1cm segments

  1. Rub butter with flour till lumps the size of tiny peas are achieved.
  2. Add sugar and egg and mix lightly into a dough.
  3. Wrap and rest in chiller for 15minutes.
  4. Roll into the required size and line a tart mold.
  5. Dock and chill for about 10minutes.
  6. Blind bake for about 20minutes at 180C.
  7. For baked custard, mix eggs, sugar and vanilla essence in a bowl.
  8. Boil the milk and pour slowly into the egg mixture, whisk gently.
  9. When tart is done, let cool for about 5minutes then fill with the baked custard.
  10. Garnish with apples and bake at 180C for 30minutes or until set.
  11. Sprinkle with icing sugar.

  • When pouring the hot milk into egg mixture, it is best to temper the eggs first.
  • Do not pour fast, this will cause the eggs to cook therefore, a result of slightly scrambled eggs in mixture.
  • How to temper egg mixture : Gently pour some hot milk into egg mixture and whisk. Then pour the rest of hot milk into egg mixture in a steady stream or pour the egg mixture into the hot milk. Never stop whisking as you do so.
  • Make sure the pastry is slightly cooled before you pour in the baked custard.
That's all you need to know to bake your very own tarte alsacienne! What are you waitting for? Make your own now!

Thursday, November 6, 2008

Assorted Fruit Tart

Alas! Something healthy for a change eh. I did this in my Pastry Kitchen Practical class last term. If you love blueberry tart from bakery, you'll love this more! ( Thanks Chef no...i paid for your lesson so you should thank me! *damn cinapek*)
*Bare in mind that i dont use salted butter and no, buttercup is not a butter, it's margerine


Sweet Dough
100g Butter
1 egg
200g soft flour
40g icing sugar
a pinch of salt

Almond Cream
200g butter
200g sugar
200g ground almond
4 tbsp corn starch

assorted fruits for decoration


  1. ( For Sweet Dough ) Mix flour, salt and icing sugar and make a well and add in eggs. Knead until you get a dough then wrap and chill until set. Then, roll into required shape to fit into tartlette mold. (smaller version of pie mold)
  2. Blind bake dough at 180C for about 15mins or until golden brown. Don't forget to softly stab the base with fork.
  3. Cream butter till soft and fluffy. Add in sugar and ground almond until its creamy, then fold in corn starch. Set aside.
  4. When sweet dough is done, leave to cool. Pour almond cream into tartlette and cool.
  5. Cut or slide assorted fruits and decorate the tartlettes. Brush some syrup for shine.
Thats it! 5 simple step. You may think that baking pies and tarts are hard since there's so many things to do. Well, you thought wrong. You may think "ahh! she says everything is easy" but it really is that simple. The hardest thing is washing. The most important thing is cleaning. Remember, clean as you go. Then you wouldnt have so many things in your sink.


Things you should know
  • Butter is not margerine! Butter is from animal source and margerine is from plant source.(yes, margerine is healthier than butter)
  • Butter : Scs, Golden Churn etc.
  • Margerine : Buttercup, Planta etc.
  • Different oven takes different period to preheat. So, invest on a termometer to check your oven temperature for a more accurate temp.
  • Pastry Flour, Bread Flour, All purpose flour and pau flour are not the same! If you like your cake hard, use bread flour (are you crazy?!) That's because it contains different amount of gluten.

Sunday, November 2, 2008

it was halloween

I was deciding between a clown or Harley Quinn. Then i jumped to The Grim Reaper since the costume is easy to make but ended up with....i dont know what.

Went to college looking like that. Everybody was practically staring at me and it was Career Day, none of the hotel representative wanted me.none approach me. T.T
some got scared and fell from the
Luckily, all the lecturers were understanding enough to allow me to enter the class.haha..

i have no idea what i i guess i'll be a goth who's dead because someone cut my throat and slashed my face cause im a pretty goth and goth aren't meant to be pretty.
so, for halloween, i went to Euphoria with few of my friends.

i was an angry ghost.

Didn't spent much time taking pictures. So, closing up for this halloween.